This Great Value sausage breakfast sandwich brings the fast-food favorite home with a crispy English muffin, a savory sausage patty, and a perfectly cooked egg. It’s a quick, satisfying breakfast that comes together in about 20 minutes using simple ingredients you can find at any grocery store. The combination of salty sausage, creamy egg, and melted cheese on a toasted muffin is a classic for good reason—it’s hearty, delicious, and endlessly customizable.
Ingredients
- 4 English muffins, split
- 4 large eggs
- 4 slices American cheese (or cheddar)
- 1 lb (450 g) Great Value pork sausage (or your favorite breakfast sausage)
- 2 tbsp (28 g) butter or oil, for cooking
- Salt and black pepper, to taste
- Optional: hot sauce, ketchup, or a slice of tomato
Instructions
- Prep the sausage: Divide the sausage into 4 equal portions (about 4 oz / 115 g each) and shape into thin patties, slightly larger than your English muffins—they shrink as they cook. Place on a plate lined with parchment paper.
- Cook the sausage: Heat a large skillet over medium heat. Add the sausage patties and cook for 4–5 minutes per side, until browned and cooked through. The internal temperature should reach 160°F (71°C) as the safe minimum for ground pork, per USDA FSIS guidelines. Transfer to a plate and cover loosely with foil.
- Toast the muffins: While the sausage cooks, toast the English muffin halves in a toaster or on a griddle until golden brown. Set aside.
- Cook the eggs: In the same skillet, reduce heat to medium-low. Add butter or oil. Crack the eggs into the skillet (or use a ring mold for a round shape). Season with salt and pepper. Cook for 2–3 minutes until the whites are set, then flip and cook for 1–2 minutes more for over-easy, or until yolks are cooked to your liking. For a firmer yolk, cook 1 extra minute per side.
- Assemble: Place a sausage patty on the bottom half of each English muffin. Top with a slice of cheese, then an egg. Add any optional toppings, then close with the top muffin half.
- Serve immediately: Enjoy warm while the cheese is melted and the egg is still runny (if you like it that way).
Tips
- Use a ring mold for perfect eggs: If you want a round egg that matches the muffin, use a metal biscuit cutter or egg ring. Lightly oil the inside, then crack the egg in. Remove the ring after the egg is set.
- Don’t overwork the sausage: Handle the sausage as little as possible when forming patties; overworking makes them tough. Keep them thin so they cook through without burning.
- Make it ahead: You can cook the sausage and eggs in advance, then assemble and refrigerate. Reheat in a toaster oven or microwave for a quick weekday breakfast.
- Prevent soggy muffins: Toast the muffins well and avoid overloading with wet ingredients like tomato or hot sauce if you plan to store them. If adding tomato, pat it dry first.
Serving Suggestions
Serve these sandwiches with a side of crispy hash browns, fresh fruit, or a simple green salad for a more complete meal. They also pair well with a cup of hot coffee or a glass of orange juice. For a brunch spread, arrange them on a platter with extra hot sauce and ketchup on the side.
Variations
- Spicy version: Use hot breakfast sausage, add a slice of jalapeño, or drizzle with sriracha or hot honey.
- Cheese swap: Try pepper jack, Swiss, or smoked gouda instead of American for a different flavor.
- Bagel alternative: Replace the English muffin with a toasted bagel or a croissant for a richer texture.
- Veggie boost: Add sautéed spinach, mushrooms, or a slice of avocado for extra nutrition.
- Egg white option: Use egg whites only for a lighter version—just cook them like a fried egg, but watch them closely as they cook faster.
Storage and Reheating
Assembled sandwiches can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each sandwich individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat refrigerated sandwiches in a toaster oven at 350°F (175°C) for 5–7 minutes, or in the microwave for 1–2 minutes. For frozen sandwiches, thaw overnight in the fridge, then reheat as above. Always reheat leftovers to an internal temperature of 165°F (74°C) to ensure safety.
Frequently Asked Questions
Can I use Great Value sausage links instead of patties?
Yes, you can. Cook the links according to package directions, then slice them lengthwise and use them as a filling. The texture will be slightly different, but it still works well.
How do I keep the egg from sliding out?
Make sure the egg is fully cooked and not too runny. If you prefer a firmer yolk, cook it longer. Also, place the egg on top of the cheese—the cheese acts as a “glue� to hold everything together.
Can I make this sandwich without an English muffin?
Absolutely. Use any bread you like—toast, bagel, croissant, or even a tortilla for a breakfast wrap. Just adjust cooking times if needed.
Is it safe to use raw sausage from the package?
Yes, as long as you cook it to the safe minimum internal temperature of 160°F (71°C) as recommended by the USDA FSIS. Use a food thermometer to check.
Can I prepare the sausage patties in advance?
Yes. Shape the patties and refrigerate them for up to 24 hours before cooking. You can also freeze uncooked patties between layers of parchment paper for up to 3 months—just thaw in the fridge before cooking.
What if I don’t have American cheese?
Any sliced cheese that melts well works, such as cheddar, Monterey Jack, or provolone. Avoid hard cheeses like Parmesan, which won’t melt as smoothly.
Related
- Bacon and Sausage Sandwich: The Ultimate Recipe
- Bagel Sausage Sandwich: Easy Breakfast Recipe
- Bangers and Mash Gravy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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